Guillaume Scheer - Les Plaisirs Gourmands
Schiltigheim, France
⭐1 Star
The Experience
From Michelin Guide
Do as the locals do and make a beeline for this discreet restaurant with its tasteful contemporary décor. At the helm, a rather remarkable couple – Guillaume Scheer in the kitchen and his partner, Charlotte Gâté, the personification of smiling efficiency front of house. Guillaume, who worked at the Pavillon Ledoyen in Paris and 1741 in Strasbourg, is fully versed in the pleasures of the palate, creating superb sauces and jus, cooking fish to perfection, and focusing on the freshest ingredients.
Unique Things
From Visitor Experiences
A Personal and Inspired Cuisine Rooted in Local Producers
Chef Guillaume Scheer emphasizes working mainly with local producers in Alsace to ensure excellence and freshness, creating a cuisine that is both personal and inspired, combining meticulous sauce work with citrus and fresh herb notes.Unique Dining Spaces with a Living Room Atmosphere and a Green Terrace
The restaurant features two distinct dining areas: a main room with a luminous glass roof opening onto a terrace shaded by cherry, fig, and bamboo trees, designed to feel like a welcoming living room, and the intimate Zoé lounge ideal for romantic or business meals.Dessert Service by the Pastry Chef at the Table and Chef-Guest Interaction
The restaurant offers an unconventional dessert service where the pastry chef presents desserts directly at the table, enhancing the dining experience. Additionally, Chef Guillaume and his partner personally visit tables after service to engage with guests, creating a warm and enriching connection beyond the meal itself.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at Guillaume Scheer - Les Plaisirs Gourmands, the Michelin-starred restaurant in Schiltigheim, include:
Foie gras: Used in a signature dish called "Le foie gras en textures," combining the rich elegance of foie gras with aromatic truffle and a crisp maple tuile for a luxurious start. This ingredient highlights the chef's mastery of textures and flavors.
Truffle: Aromatic truffle is paired with foie gras, emphasizing luxury and depth in flavor, a hallmark of the chef's refined approach.
Fresh local fish and seafood (notably scallops/St Jacques): The chef is noted for cooking fish to perfection, with scallops being a standout ingredient praised for their quality and precise preparation.
High-quality beef: Another key ingredient recognized for its exceptional quality and perfect cooking, reflecting the chef's commitment to excellence in sourcing and technique.
Citrus fruits and fresh herbs: These are used to add bright, fresh notes to sauces and dishes, showcasing the chef’s modern and creative cuisine style that balances richness with freshness.
These ingredients are significant as they represent the chef's dedication to local sourcing, meticulous technique, and a balance of rich and fresh flavors, which have earned the restaurant its Michelin star and other culinary honors.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Lundi au Vendredi
- Menu Gourmand : 7 plats pour 5€50 (petit verre de vin compris)
- Menu Prestige : 10 plats pour 120€ (vin compris)
A La Carte
- Foie Gras de Canard: €45
- Blue Lobster: €95
- Saumon Pané: €42